CN108077865A - A kind of spiced cashew - Google Patents
A kind of spiced cashew Download PDFInfo
- Publication number
- CN108077865A CN108077865A CN201711230274.XA CN201711230274A CN108077865A CN 108077865 A CN108077865 A CN 108077865A CN 201711230274 A CN201711230274 A CN 201711230274A CN 108077865 A CN108077865 A CN 108077865A
- Authority
- CN
- China
- Prior art keywords
- parts
- cashew nut
- flour
- powder
- egg liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000226021 Anacardium occidentale Species 0.000 title claims abstract description 51
- 235000020226 cashew nut Nutrition 0.000 title claims abstract description 51
- 235000013312 flour Nutrition 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 14
- 235000005822 corn Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000011812 mixed powder Substances 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 238000000034 method Methods 0.000 claims description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000006188 syrup Substances 0.000 abstract description 3
- 235000020357 syrup Nutrition 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of spiced cashew nut, including raw material cashew nut kernel, flour, Icing Sugar, salt, five-spice powder, glutinous rice flour, corn flour, egg liquid in parts by weight.It will be taken out after cashew nut kernel continuous low temperature, airing；The Icing Sugar, salt and egg liquid of the deal are sufficiently stirred；The flour of the deal, five-spice powder, glutinous rice flour part, corn flour part are uniformly mixed；Cashew nut kernel after spreading for cooling is first wrapped into egg liquid, then wraps mixed powder；The cashew nut kernel after powder will be wrapped up in 150 170 DEG C of 1.5 3min of frying of oil temperature；It is packed after spreading for cooling.Cashew nut is continuously toasted first using low temperature, and it is advantageously healthy to reduce deep-fat frying time；Syrup is wrapped on the surface of cashew nut, then wraps the mixing powder of flour five-spice powder etc., makes cashew nut spiced more abundant；Quick frying low back fruit palatable crisp, meets demand of the people to taste and mouthfeel.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of spiced cashew and preparation method thereof.
Background technology
The nutrition very abundant of cashew nut, fatty up to 47%, protein 21.2%, carbohydrate 22.3%, Shang Han
A, the multivitamins such as B1, B2 and minerals, particularly manganese therein, chromium, magnesium, selenium and other trace elements, have anti-oxidant, health care
Always, antitumor and cardiovascular disease resistant effect.And contained fat is mostly unrighted acid, wherein oleic acid accounts for total fatty acids
67.4%, linoleic acid accounts for 19.8%, is hyperlipidemia, the good fruit of the dietotherapy of patients with coronary heart disease.Cashew nut also has the function of lactagogue, beneficial
In the insufficient women of postpartum lactescence, the effect of cashew nut keeps fit and healthy, improves body resistance against diseases, therefore waist are often eaten
Fruit is a kind of snack food of health.
Five-spice powder has certain effect to improving Abwehrkraft des Koepers.Five-spice powder summarizes the advantages of various raw materials, fragrant odour,
Have the property of pungent-warm, there is invigorating the spleen middle benefit gas, anti-inflammatory diuresis and other effects.Possess a variety of tastes, so five-spice powder can play seasoning
Effect.
The cashew nut of single taste can not meet the needs of people are to snack food currently on the market.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of spiced cashew and preparation method thereof, it is therefore an objective to make cashew nut more
Flavoring is crisp, and syrup is wrapped on the surface of cashew nut, then wraps the mixing powder of flour five-spice powder etc., is that the taste of cashew nut is richer
Richness, makes to want more crisp by fried method, meets the needs of people are to taste and mouthfeel.
In order to solve the above technical problems, the present invention provides a kind of spiced cashew nut, include the raw material of following parts by weight：
100~150 parts of cashew nut kernel, 30~40 parts of flour, 10~20 parts of Icing Sugar, 5~10 parts of salt, 10~15 parts of five-spice powder,
5~10 parts of glutinous rice flour, 5~10 parts of corn flour, 35~40 parts of egg liquid；Its procedure of processing is as follows：
It is taken out after 40-60 DEG C of baking 400-500min of cashew nut kernel, airing；
10~20 parts of Icing Sugar, 5~10 parts of salt are sufficiently stirred for 35~40 parts with egg liquid；30~40 parts of flour, five-spice powder 10
~15 parts, 5~10 parts of glutinous rice flour, 5~10 parts of corn flour be uniformly mixed；
Cashew nut kernel after spreading for cooling first wraps egg liquid, then wraps mixed powder；
It wraps up in the cashew nut kernel after powder and is put into oil cauldron, take the dish out of the pot after 150-170 DEG C of frying 1.5-3min of oil temperature；
It is packed after spreading for cooling.
Preferably, 120 parts of the cashew nut kernel, 35 parts of flour, 15 parts of Icing Sugar, 6 parts of salt, 13 parts of five-spice powder, 8 parts of glutinous rice flour,
7 parts of corn flour, 38 parts of egg liquid；
Preferably, the oil temperature of the frying is 160 DEG C, deep-fat frying time 2min.
Advantageous effect：The cashew nut of the present invention is continuously toasted first using low temperature, is reduced deep-fat frying time, is wrapped up on the surface of cashew nut
Upper syrup, then the mixing powder of flour five-spice powder etc. is wrapped, the taste for making cashew nut is more abundant, makes to want by fried method
It is more crisp, meet the needs of people are to taste and mouthfeel.
Specific embodiment
Technical scheme is further described in detail With reference to embodiment.
Embodiment 1
A kind of spiced cashew nut includes the raw material of following parts by weight：
100 parts of cashew nut kernel, 30 parts of flour, 10 parts of Icing Sugar, 5 parts of salt, 10 parts of five-spice powder, 5 parts of glutinous rice flour, 5 parts of corn flour, chicken
35 parts of egg liquid；Its procedure of processing is as follows：
It is taken out after 40 DEG C of baking 500min of cashew nut kernel, airing；
Icing Sugar, salt and egg liquid are sufficiently stirred；Flour, five-spice powder, glutinous rice flour, corn flour are uniformly mixed；
Cashew nut kernel after spreading for cooling first wraps egg liquid, then wraps mixed powder；
It wraps up in the cashew nut kernel after powder and is put into oil cauldron, take the dish out of the pot after 150 DEG C of frying 3min of oil temperature；
It is packed after spreading for cooling.
Embodiment 2
A kind of spiced cashew nut includes the raw material of following parts by weight：
150 parts of cashew nut kernel, 40 parts of flour, 20 parts of Icing Sugar, 10 parts of salt, 15 parts of five-spice powder, 10 parts of glutinous rice flour, corn flour 10
Part, 40 parts of egg liquid；Its procedure of processing is as follows：
It is taken out after 60 DEG C of baking 400min of cashew nut kernel, airing；
Icing Sugar, salt and egg liquid are sufficiently stirred；Flour, five-spice powder, glutinous rice flour, corn flour are uniformly mixed；
Cashew nut kernel after spreading for cooling first wraps egg liquid, then wraps mixed powder；
It wraps up in the cashew nut kernel after powder and is put into oil cauldron, take the dish out of the pot after 170 DEG C of frying 1.5min of oil temperature；
It is packed after spreading for cooling.
Embodiment 3
A kind of spiced cashew nut includes the raw material of following parts by weight：
120 parts of cashew nut kernel, 35 parts of flour, 15 parts of Icing Sugar, 6 parts of salt, 13 parts of five-spice powder, 8 parts of glutinous rice flour, 7 parts of corn flour, chicken
38 parts of egg liquid；Its procedure of processing is as follows：
It is taken out after 40-60 DEG C of baking 400-500min of cashew nut kernel, airing；
Icing Sugar, salt and egg liquid are sufficiently stirred；Flour, five-spice powder, glutinous rice flour, corn flour are uniformly mixed；
Cashew nut kernel after spreading for cooling first wraps egg liquid, then wraps mixed powder；
It wraps up in the cashew nut kernel after powder and is put into oil cauldron, take the dish out of the pot after 160 DEG C of frying 2min of oil temperature；
It is packed after spreading for cooling.
It should be noted last that more than specific embodiment is merely illustrative of the technical solution of the present invention and unrestricted,
Although the present invention is described in detail with reference to preferred embodiment, it will be understood by those of ordinary skill in the art that, it can be right
Technical scheme is modified or replaced equivalently, equal without departing from the spirit and scope of technical solution of the present invention
It is intended to be within the scope of the claims of the invention.
Claims (3)
1. a kind of spiced cashew nut, which is characterized in that include the raw material of following parts by weight：
100~150 parts of cashew nut kernel, 30~40 parts of flour, 10~20 parts of Icing Sugar, 5~10 parts of salt, 10~15 parts of five-spice powder, glutinous rice
5~10 parts of powder, 5~10 parts of corn flour, 35~40 parts of egg liquid；
It is made up of following procedure of processing：
It will be taken out after 40-60 DEG C of baking 400-500min of cashew nut kernel, airing；
The Icing Sugar, salt and egg liquid of the deal are sufficiently stirred；By the flour of the deal, five-spice powder, glutinous rice flour part, corn
Powder part is uniformly mixed；
Cashew nut kernel after spreading for cooling is first wrapped into egg liquid, then wraps mixed powder；
The cashew nut kernel after powder will be wrapped up in and be put into oil cauldron, taken the dish out of the pot after 150-170 DEG C of frying 1.5-3min of oil temperature；
It is packed after spreading for cooling.
2. spiced cashew nut according to claim 1, which is characterized in that 120 parts of the cashew nut kernel, 35 parts of flour, Icing Sugar
15 parts, 6 parts of salt, 13 parts of five-spice powder, 8 parts of glutinous rice flour, 7 parts of corn flour, 38 parts of egg liquid.
3. spiced cashew nut according to claim 1 or 2, which is characterized in that the oil temperature of the frying is 160 DEG C, fried
Time is 2min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711230274.XA CN108077865A (en) | 2017-11-29 | 2017-11-29 | A kind of spiced cashew |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711230274.XA CN108077865A (en) | 2017-11-29 | 2017-11-29 | A kind of spiced cashew |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077865A true CN108077865A (en) | 2018-05-29 |
Family
ID=62173177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711230274.XA Pending CN108077865A (en) | 2017-11-29 | 2017-11-29 | A kind of spiced cashew |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077865A (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611899A (en) * | 2008-06-24 | 2009-12-30 | 大山合集团有限公司 | A kind of mushroom skin cashew and preparation method |
| CN102715569A (en) * | 2011-03-30 | 2012-10-10 | 苏州优尔食品有限公司 | Black pepper flavored cashew nut |
| CN102715587A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Production method of sesame cashew nut |
| CN102793221A (en) * | 2012-09-06 | 2012-11-28 | 保山锦庆热作科技有限公司 | Processing method of spiced cashew |
| CN103393164A (en) * | 2013-07-11 | 2013-11-20 | 安徽詹氏食品有限公司 | Sugar-coated nut and preparation method thereof |
| CN104544344A (en) * | 2014-12-14 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Cashew nut beans with garlic flavor and preparation method thereof |
| CN105581308A (en) * | 2015-11-27 | 2016-05-18 | 三只松鼠股份有限公司 | Oat-nut kernel and processing technology thereof |
| CN106072334A (en) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | A kind of honeyed peanuts processing technique |
| CN106072344A (en) * | 2016-07-08 | 2016-11-09 | 甘源食品股份有限公司 | Crab roe taste melon seed and preparation method thereof |
| CN106136182A (en) * | 2016-07-04 | 2016-11-23 | 佛山科学技术学院 | One i.e. salt cashew nut and preparation method thereof |
| CN106962869A (en) * | 2017-05-05 | 2017-07-21 | 王亮 | A kind of cheese's cashew nut |
| CN107156755A (en) * | 2017-06-24 | 2017-09-15 | 三只松鼠股份有限公司 | A kind of charcoal burns cashew nut and preparation method thereof |
| CN107183646A (en) * | 2017-06-24 | 2017-09-22 | 三只松鼠股份有限公司 | A kind of shredded coconut stuffing cashew nut and preparation method thereof |
| CN107223939A (en) * | 2017-06-16 | 2017-10-03 | 安徽赛瑞生物科技有限公司 | Without healthy seasoning nut of sucrose and preparation method thereof |
-
2017
- 2017-11-29 CN CN201711230274.XA patent/CN108077865A/en active Pending
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611899A (en) * | 2008-06-24 | 2009-12-30 | 大山合集团有限公司 | A kind of mushroom skin cashew and preparation method |
| CN102715569A (en) * | 2011-03-30 | 2012-10-10 | 苏州优尔食品有限公司 | Black pepper flavored cashew nut |
| CN102715587A (en) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | Production method of sesame cashew nut |
| CN102793221A (en) * | 2012-09-06 | 2012-11-28 | 保山锦庆热作科技有限公司 | Processing method of spiced cashew |
| CN103393164A (en) * | 2013-07-11 | 2013-11-20 | 安徽詹氏食品有限公司 | Sugar-coated nut and preparation method thereof |
| CN104544344A (en) * | 2014-12-14 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Cashew nut beans with garlic flavor and preparation method thereof |
| CN105581308A (en) * | 2015-11-27 | 2016-05-18 | 三只松鼠股份有限公司 | Oat-nut kernel and processing technology thereof |
| CN106072334A (en) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | A kind of honeyed peanuts processing technique |
| CN106136182A (en) * | 2016-07-04 | 2016-11-23 | 佛山科学技术学院 | One i.e. salt cashew nut and preparation method thereof |
| CN106072344A (en) * | 2016-07-08 | 2016-11-09 | 甘源食品股份有限公司 | Crab roe taste melon seed and preparation method thereof |
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| CN107223939A (en) * | 2017-06-16 | 2017-10-03 | 安徽赛瑞生物科技有限公司 | Without healthy seasoning nut of sucrose and preparation method thereof |
| CN107156755A (en) * | 2017-06-24 | 2017-09-15 | 三只松鼠股份有限公司 | A kind of charcoal burns cashew nut and preparation method thereof |
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Application publication date: 20180529 |
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